CN110167356A - Beer sample sparkling beverage - Google Patents

Abstract

The present invention provides the beer sample sparkling beverage of the steviol glycoside containing 10~80mg/L and polydextrose, the content of above-mentioned polydextrose be the above-mentioned beer sample sparkling beverage of 4~40g/L and be non-fermented beverage any of the above-described kind of beer sample sparkling beverage.

Description

Beer-like sparkling beverages

technical field

The present invention relates to a beer-like sparkling beverage with suppressed sugar content, good taste consistency, and excellent beer-like properties.

This application claims priority based on Japanese Patent Application No. 2017-014011 filed in Japan on January 30, 2017, and uses the content here.

Background technique

Along with the diversification of consumers' preferences, various products of beer-like sparkling beverages such as beer and malt liquor are being launched. In particular, the demand for low-calorie or low-sugar beer-like sparkling beverages has increased due to the health aspirations of consumers in recent years. For example, beer is a well-balanced thirst-quencher drink with a long aftertaste and a long aftertaste thanks to the alcohol produced by yeast fermentation and various components that have not yet been fully resolved, but it has high calorie and sugar content. On the other hand, non-fermented beer-like sparkling beverages produced without a fermentation process tend to have a simpler composition and weaker drinking texture than fermented beer-like sparkling beverages, but are easy to control calorie and sugar content. Therefore, for example, by using low-sugar and low-calorie raw materials such as high-intensity sweeteners or water-soluble dietary fibers instead of sucrose, low-sugar and low-calorie non-fermented beer-like sparkling beverages can be produced relatively easily.

High-sweetness sweeteners include artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and saccharin, and natural sweeteners such as stevia extract, licorice extract, monk fruit extract, thaumatin, and erythritol. sweetener. Since it is a sweetener closer to sucrose, artificial sweeteners such as aspartame are widely used in beverages. However, most high-intensity sweeteners have a strong sweet aftertaste, bitterness, astringency, etc., and sweet substances are different from sucrose. Accordingly, several methods for improving the sweetening substances of high-intensity sweeteners are known. For example, Patent Document 1 describes that the aftertaste of sweetness such as acesulfame potassium can be improved by adding a sour taste imparting substance and a bitter taste imparting substance to a beverage containing acesulfame potassium and sucralose.

Among the water-soluble dietary fibers added to beverages are indigestible dextrin, polydextrose, soybean dietary fiber, and the like. In addition, water-soluble dietary fiber may also exhibit effects other than increasing the amount of the extract of the drink to enhance the body. For example, Patent Document 2 describes that by adding water-soluble dietary fiber to food and drink containing sodium salt, it is possible to enhance the salty taste or mask off-taste (stimulant taste) due to potassium salt or the like. In addition, Patent Document 3 describes that foam is stabilized by blending indigestible dextrin into a carbonated beverage containing a high-sweetness sweetener. In addition, especially indigestible dextrin is known to have functions such as an action of suppressing the absorption rate of sugar and an action of regulating the intestinal tract, so it can be preferably used in beverages for health-conscious consumers.

prior art literature

patent documents

Patent Document 1: Japanese Patent Laid-Open No. 2016-127855

Patent Document 2: International Publication No. 2012/017710

Patent Document 3: Japanese Patent Laid-Open No. 2015-43765

Contents of the invention

The problem to be solved by the invention

An object of the present invention is to provide a beer-like sparkling beverage having a suppressed sugar content, good taste consistency, and excellent beer-like properties.

technical means to solve problems

The inventors of the present invention conducted diligent research to solve the above-mentioned problems, and found that by using stevia extract or its enzyme-treated product as a high-intensity sweetener and using polydextrose in combination, it is possible to obtain a beer-like product with a suppressed sugar content. Beer-like sparkling beverages with high safety and good taste consistency, thereby completing the present invention.

The beer-like sparkling beverage of the present invention is the following [1] to [5].

[1] A beer-like sparkling drink characterized by containing 10 to 80 mg/L of steviol glycoside and polydextrose.

[2] The beer-like sparkling beverage according to the above [1], wherein the polydextrose content is 4 to 40 g/L.

[3] The beer-like sparkling beverage according to [1] or [2] above, which is a non-fermented beverage.

[4] The beer-like sparkling beverage according to any one of the above-mentioned [1] to [3], wherein the above-mentioned steviol glycoside is composed of stevioside, steviolbioside A, and their glycosyltransferase-treated products 1 or more selected from the group.

[5] The beer-like sparkling beverage as described in any one of [1] to [4] above, wherein the alcohol content is less than 1.0%.

The effect of the invention

According to the present invention, it is possible to provide a beer-like sparkling beverage having a suppressed sugar content, good taste uniformity, a good balance between astringency and sweetness, and excellent beer-like properties.

Detailed ways

The so-called beer-like sparkling beverages in the present invention and the present specification refer to sparkling beverages having beer-like properties (taste reminiscent of beer in aroma). The alcohol concentration of the beer-like sparkling beverage in the present invention is not limited, and may be an alcoholic beverage of 1.0% by volume or more, or a so-called non-alcoholic beverage of less than 1.0% by volume. In addition, the beer-like sparkling beverage in the present invention may be a fermented beer-like sparkling beverage produced through a fermentation process of fermenting a fermentation material with yeast, or may be a non-fermented beer-like sparkling beverage produced without a fermentation process. Bubbly drinks. Specifically, beer, low-malt liquor, non-alcoholic beer, etc. are mentioned. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcoholic distillate may also be used. However, the beer-like sparkling beverage is preferably a non-fermented beverage from the viewpoint of flavor balance.

The beer-like sparkling beverage of the present invention contains steviol glycoside as a sweetener. Steviol glycosides (glycosides with a steviol skeleton) are natural high-sweetness sweeteners derived from the leaves of Stevia rebaudiana BERTONI, and can be combined with other high-sweetness sweeteners by adding an appropriate amount of steviol glycosides. In the same way, the richness of the beer-like sparkling beverage can be improved, and the drinking taste can be improved.

Steviol glycosides have a unique astringent taste, so when they are generally added to beverages as a substitute for sucrose, the astringent taste often becomes an off-flavor of the beverage. In addition, steviol glycosides have a strong aftertaste of sweetness and have a different sweetening substance from sucrose, which is a little problematic as a substitute for sucrose. However, in the case of beer-like sparkling beverages, the characteristic astringency of the steviol glycoside increases the beer-like bitterness and astringency mainly derived from hops. In addition, the sweetness derived from steviol glycosides is felt at the same time as the bitterness of hops, so the beer-like character is less likely to be impaired by unnatural sweetness, and the richness is enhanced by increasing the complexity of the taste. Enhanced, so that the drinking taste is improved. Thus, the beer-like sparkling beverage of the present invention has a better balance of sweetness and bitterness and better beer-like properties than beverages using sucrose or other high-sweetness sweeteners by incorporating steviol glycosides.

The steviol glycoside contained in the beer-like sparkling beverage of the present invention is not particularly limited as long as it is a sweet component having a steviol skeleton, and may be the natural steviol glycoside itself contained in the leaves of stevia, or Steviol glycoside obtained by transglycosylating glucose or fructose to natural steviol glycoside by glycosyltransferase. Examples of steviol glycosides include stevioside, steviolbioside A, steviolbioside C, and dulcoside A. The steviol glycoside contained in the beer-like sparkling beverage of the present invention may be one type, or two or more types.

Non-fermented beer-like sparkling beverages containing steviol glycosides can be produced, for example, by using steviol glycoside-containing stevia extract, stevia powder, or steviol glycosides purified therefrom as raw materials. Stevia extract includes not only the extract itself extracted from the leaves of Stevia using a suitable extraction solvent, but also crudely purified or produced products of the extract. In addition, stevia extract, stevia powder, or steviol glycosides purified from them are treated with glycosyltransferase (hereinafter sometimes referred to as "enzyme-treated stevia") as raw materials, and it is also possible to produce The beer-like sparkling beverage of the present invention.

The steviol glycoside contained in the beer-like sparkling beverage of the present invention preferably contains one or more selected from the group consisting of stevioside, steviolbioside A, and their glycosyltransferase-treated products, In particular, it is more preferable that it contains one or more kinds selected from the group consisting of stevioside and its glycosyltransferase-treated product, and it is still more preferably a glycosyltransferase-treated product containing stevioside.

The content of steviol glycosides in beverages can be determined, for example, from the peak area of a chromatogram obtained by HPLC (high performance liquid chromatography) analysis. As for the quantitative method based on the peak area, it can be obtained by the area percentage method, or can be obtained by the ratio of the peak area of a standard whose concentration is known.

The content of steviol glycosides in the beer-like foaming beverage of the present invention is such that sufficient drinking texture and astringent taste similar to beer can be imparted and the sweetness produced by steviol glycosides is not perceived as a beer-like foaming beverage. The amount of the off-flavor of the beverage is not particularly limited, and may be appropriately determined in consideration of target product quality and the like. The content of steviol glycosides in the beer-like sparkling beverage of the present invention is preferably 10 to 80 mg/L, more preferably 20 to 80 mg/L, still more preferably 20 to 50 mg/L, and still more preferably 20 to 40 mg /L.

The content of the steviol glycoside in the beer-like sparkling beverage of the present invention can also be determined based on the content in terms of sucrose. For example, the content of steviol glycosides is preferably 1 to 15 g/L, more preferably 2.5 to 12 g/L, and even more preferably 3 to 7 g/L in terms of sucrose content of the beverage.

In addition, the "content in terms of sucrose conversion of the high-intensity sweetener" means the amount obtained by multiplying the content of the high-intensity sweetener by the degree of sweetness. For example, when the enzyme-treated stevia with a sweetness of 180 is 28 mg/L, the amount in terms of sucrose is 5 g/L.

The beer-like sparkling beverage of the present invention contains polydextrose as a water-soluble dietary fiber in addition to steviol glycosides. In particular, by using polydextrose as the water-soluble dietary fiber, the astringency and sweetness due to steviol glycosides can be uniformed, and the beer-like good astringency and richness can be further improved.

The content of polydextrose in the beer-like sparkling beverage of the present invention is not particularly limited as long as it can improve the overall sweetness and astringency produced by steviol glycosides to a milder taste. The amount of steviol glycosides or the quality of the target product is appropriately determined. The content of polydextrose in the beer-like sparkling beverage of the present invention is preferably 4 to 40 g/L, more preferably 4 to 30 g/L, still more preferably 4.5 to 25 g/L, and even more preferably 6 to 20 g/L. L.

In the beer-like sparkling beverage of the present invention, by using steviol glycoside as a sweetener, it is possible to achieve a beer-like mouthfeel without using sucrose. The sugar concentration of the beer-like sparkling beverage of the present invention is preferably less than 2.0 g/100 mL, more preferably less than 0.9 g/100 mL, even more preferably less than 0.5 g/100 mL. The sugar concentration of the beer-like sparkling beverage of the present invention can be produced, for example, by using only those with a relatively low sugar content as raw materials.

As the beer-like sparkling beverage of the present invention, it is preferable that the concentration of purine body is low because it complies with consumers' health intentions. The purine body concentration of the beer-like sparkling beverage of the present invention is preferably less than 0.2 mg/100 mL, more preferably 0.1 mg/100 mL or less, even more preferably less than 0.08 mg/100 mL.

In addition, in the present invention and the description of the present application, the purine body refers to the total amount of four kinds of purine body bases of adenine, xanthine, guanine, and hypoxanthine. The content of purine bodies in beer-like sparkling beverages or raw materials can be detected, for example, by a method using LC-MS/MS after hydrolysis with perchloric acid ("Guidelines for microanalysis of purine bodies in alcoholic beverages", Consortium Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, searched in January 2013) for measurement.

The beer-like sparkling beverage of the present invention preferably contains only steviol glycoside as a sweetener, but may contain sweeteners other than steviol glycoside within the range that does not impair the effect of the present invention. As sweeteners other than steviol glycosides, sugar may be used, and sweeteners with relatively low sweetness may be used, or high-sweetness sweeteners may be used. Specific examples of sweeteners with relatively low sweetness include polysaccharides and sweetening amino acids. The so-called polysaccharides refer to sugars in which three or more monosaccharides are aggregated. Polysaccharides are roughly divided into starches, dextrins, and oligosaccharides based on their size. Oligosaccharides are saccharides formed by polymerization of about 3 to 10 monosaccharides, and dextrins are saccharides obtained by hydrolyzing starch, and are larger than oligosaccharides. Examples of sweet amino acids include alanine and glycine, preferably alanine. Examples of high-intensity sweeteners include acesulfame potassium, neotame, aspartame, sucralose, and the like. These sweeteners may use only 1 type, and may use 2 or more types together.

The beer-like sparkling beverage of the present invention may contain only polydextrose as a water-soluble dietary fiber, or may contain a water-soluble dietary fiber other than polydextrose. The so-called water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or difficult to be digested by human digestive enzymes. By containing water-soluble dietary fiber, it becomes a beer-like sparkling drink with a better drinking texture. Examples of water-soluble dietary fibers other than polydextrose blended in the beer-like foaming beverage of the present invention include indigestible dextrin, soybean dietary fiber, galactomannan, inulin, and guar gum decomposition products. , pectin, gum arabic, etc. These water-soluble dietary fibers may use only 1 type, and may use 2 or more types together.

It is preferable that the beer-like sparkling beverage of the present invention further contains a sour agent. By containing an acidulant, a beer-like sparkling beverage having excellent flavor balance and stronger beer-like properties can be obtained. The acidulant is not particularly limited as long as it can be incorporated into food and beverages, and can be appropriately determined together with the amount of the acidulant according to the quality characteristics required for the final product. The sour agent is not particularly limited as long as it is generally used in the manufacture of food and drink, for example, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid , phosphoric acid, and their salts. These acidulant may use only 1 type, and may use it in combination of 2 or more types.

When the beer-like sparkling beverage of the present invention contains an acid, it is preferable to adjust the addition amount of the acid so that the pH of the beverage becomes 3.0 to 4.0. If too much acid is added to the drink, the sour taste will be enhanced and it will become unpalatable. By adjusting the amount of the acid and adding the acid so that the pH of the drink becomes about 3.0 to 4.0, the flavor balance can be further improved in the produced non-fermented beer-like sparkling drink.

It is preferable that the beer-like sparkling beverage of the present invention further contains a bittering agent. Bitterness is one of the characteristics of beer, and by including a bittering agent, a beer-like sparkling beverage having a stronger beer-like property can be obtained. The bittering agent is not particularly limited as long as it exhibits the same or similar bitterness to beer in the beer-like sparkling beverage as the product, and it may be a bittering component contained in hops, or may be a bittering component not contained in hops. Bitter ingredients. Specific examples of the bittering agent include magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, picrin, iso-α acid, tetraiso-α acid, β Acid oxides, quinine, bitter melon protein, quercetin, theobromine, caffeine and other bitter ingredients, and bitter melon, herbal tea, Kudingcha, wormwood extract, gentian extract, cinchona extract Gives materials such as bitterness. These bittering agents may use only 1 type, and may use 2 or more types together.

Most beers are light yellow to dark brown or black transparent solutions. The beer-like sparkling beverage of the present invention can be given the same color as beer by further containing a pigment. The coloring matter is not particularly limited as long as it can impart a beer-like color and is edible, but a caramelization reaction product (caramel coloring) is particularly preferable.

When the beer-like sparkling beverage of the present invention contains a colorant, the content of the colorant can be appropriately adjusted according to the type of colorant to be used, quality characteristics required for the final product, and the like. As the beer-like sparkling beverage of the present invention, the coloring is preferably added so that the chroma of the beverage becomes 2° EBC or higher, more preferably 5° EBC or higher, even more preferably 7° EBC It is added as above, and it is more preferable to add so that it may become 7-16 degree EBC. In addition, chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or the method based on it. EBC is a chromaticity unit in the analysis of beer, and the depth of beer color is expressed by numerical value (measured visually using a colorimeter with 9 glass discs with EBC chromaticity, or calculated based on absorbance at a wavelength of 430nm) .

The biggest characteristic of the appearance of beer is beautiful white foam when it is poured into a container. Therefore, it is preferable that the beer-like sparkling beverage of the present invention further contains a foaming agent. Examples of the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginate, saponin, and the like. These blowing agents may be used alone or in combination of two or more. The beer-like sparkling beverage of the present invention preferably contains one or more selected from the group consisting of soybean peptide, soybean dietary fiber, alginate, and saponins, and more preferably contains soybean dietary fiber and one or more selected from the group consisting of Quillaja saponins.

When the beer-like sparkling beverage of the present invention contains a foaming agent, the content of the foaming agent can be appropriately adjusted according to the type or combination of foaming agents used, quality characteristics required for the final product, and the like. In the beer-like sparkling beverage of the present invention, the foaming agent is preferably added so that the NIBEM value of the beverage becomes 80 or higher, more preferably 100 or higher, and still more preferably 150 or higher. Add to. In addition, the NIBEM value is obtained by measuring the disintegration rate of the injected foam by electrical conductivity, and is generally used in the evaluation of the foam durability of beer and the like. The NIBEM value of the non-fermented beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method based thereon.

The beer-like sparkling beverage of the present invention may be an alcoholic beverage containing ethanol or a non-alcoholic beverage not containing ethanol. When the beer-like sparkling beverage of the present invention contains ethanol, the ethanol concentration in the beverage is preferably 1 to 9 vol%, more preferably 1 to 8 vol%, and still more preferably 1 to 7 vol%. In addition, non-fermented beer-like sparkling beverages containing ethanol can be produced by using alcohol-containing distillates as raw materials. Alcoholic distillate refers to a solution containing alcohol obtained through distillation operations, and those generally classified as distilled spirits can be used. For example, raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. which are generally used in the production of liquor can be used.

The beer-like sparkling beverage of the present invention may further contain other components within the range not impairing the effects of the present invention. Examples of such other components include protein breakdown products derived from yeast or grains such as wheat, maltosaccharified liquid, fruit juice, herbs, spices, and the like.

Examples of flavors include beer flavorings, beer flavors, hop flavors, malt flavors, carbonation enhancers and the like.

The beer-like sparkling beverage of the present invention can be produced in the same manner as the production of general beer-like sparkling beverages, except that steviol glycoside and polydextrose are used as raw materials.

When the beer-like sparkling beverage of the present invention is a non-fermented beer-like sparkling beverage, it can be produced, for example, by a production method comprising: mixing a raw material containing steviol glycosides, polydextrose, and other raw materials A preparation step of mixing to prepare a liquid preparation, a gas introduction step of adding carbon dioxide to the liquid preparation obtained in the above preparation step, or a water addition step of adding carbonated water. In the case of using a raw material containing alpha acid such as hops or hop extract as a bittering material, it can be produced by a production method including a preparation step of mixing the raw materials to prepare a prepared liquid, The isomerization step of boiling the prepared solution obtained in the step to isomerize the α acid, and the gas introduction step of adding carbon dioxide or adding carbonated water to the isomerized prepared solution after the above-mentioned isomerization step of water addition process. The boiling method and its conditions can be appropriately determined. In addition, the mixing timing of the fragrance or coloring matter may be at the same time as other raw materials, or after the gas introduction step or the water addition step.

First, in the preparation step, raw materials are mixed to prepare a prepared liquid. In the preparation step, it is preferable to prepare a prepared liquid by mixing all raw materials other than carbon dioxide, fragrance and coloring matter. The order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially after dissolving the first added raw materials and then adding the remaining raw materials. In addition, for example, a solid (for example, powdery or granular) raw material and alcohol may be mixed in raw water, or the solid raw material may be made into an aqueous solution in advance, and then the aqueous solution, alcohol, and optionally raw water may be mixed.

When insoluble matter is generated in the prepared liquid prepared in the preparation step, it is preferable to perform a treatment for removing the insoluble matter such as filtering the prepared liquid in either step. In particular, when performing the isomerization step, it is preferable to remove insoluble matter from the prepared liquid after the isomerization treatment. The insoluble matter removal treatment is not particularly limited, and can be performed by a method generally used in this technical field, such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, more preferably by diatomaceous earth filtration.

Next, as a gas introduction step, carbon dioxide is added to the prepared liquid obtained in the preparation step. Thereby, a non-fermented beer-like sparkling beverage was obtained. By adding carbonation, it gives the same refreshment as beer. In addition, addition of carbon dioxide can be performed by a conventional method. For example, the prepared solution obtained in the preparation step may be mixed with carbonated water, or carbon dioxide may be directly added and dissolved in the prepared solution obtained in the preparation step.

After adding carbon dioxide, the obtained non-fermented beer-like sparkling beverage may be further subjected to a treatment such as filtration to remove insoluble matter. The insoluble matter removal treatment is not particularly limited, and can be performed by a method generally used in this technical field.

The obtained non-fermented beer-like sparkling beverage is usually filled into containers such as cans, bottles, and PET bottles through a filling process, and shipped as a product.

When the beer-like sparkling beverage of the present invention is a fermented beer-like sparkling beverage, it can be produced, for example, through the steps of brewing (preparation of fermentation raw material liquid), fermentation, wine storage, and filtration. The addition time and amount of the raw material containing steviol glycoside and polydextrose as raw materials are appropriately adjusted so that the concentration in the finally obtained beverage falls within the range of the desired concentration. The raw material and polydextrose containing steviol glycoside may be added simultaneously with fermentation raw material etc. in a brewing process, for example, and may be added to the fermentation liquid after a fermentation process.

First, as a brewing step (fermentation raw material liquid preparation step), a mixture containing a fermentation raw material and water is subjected to a saccharification treatment, and the obtained saccharification liquid is subjected to a boiling treatment. Specifically, first, a mixture containing fermentation raw materials and raw material water is prepared and heated to saccharify the starch of the fermentation raw materials. As a fermentation raw material, only a grain raw material may be used, only a sugary raw material may be used, and both may be mixed and used.

Examples of grain raw materials include barley, wheat, and barley such as malt thereof, beans such as rice, corn, and soybeans, potatoes, and the like. The grain raw material can be used in the form of grain syrup, grain extract, etc., and is preferably used in the form of ground grain obtained by grinding. The pulverization process of cereals can be performed by a conventional method. The ground grains may be subjected to the usual treatment before and after the grinding treatment, such as malt ground material, cornstarch, corn meal, and the like. The ground malt product may be ground to a specific particle size after germinating and drying barley, for example, two-row barley by a conventional method. As the grain raw material used in this invention, one kind of grain raw material may be sufficient as it, and the raw material which mixed several types of grain raw materials may be sufficient. For example, ground malt can be used as a main raw material, and ground rice or corn can be used as an auxiliary raw material. As a carbohydrate raw material, sugars, such as liquid sugar, are mentioned, for example.

The saccharification treatment is performed using enzymes derived from grain raw materials or other enzymes added separately. The temperature or time during the saccharification process may take into account the type of grain material used, the ratio of the grain material to the entire fermentation material, the type of enzyme to be added or the amount of the mixture, and the desired fermented beer-like sparkling beverage. quality and so on. For example, the saccharification process can be performed by a common method, such as holding the mixture containing a grain raw material etc. at 35-70 degreeC for 20-90 minutes. In addition, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, or enzyme agents such as protease.

Soup (boiled product of saccharification liquid) can be prepared by boiling the saccharification liquid obtained after the saccharification process. The saccharified liquid is preferably filtered before the boiling treatment, and the obtained filtrate is subjected to the boiling treatment. Moreover, what added warm water to the malt extract can also be used instead of the filtrate of this saccharified liquid, and it can boil it. The boiling method and its conditions can be appropriately determined.

A fermented beer-like sparkling drink having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling treatment. In particular, hops are preferably added before or during the boiling treatment. By performing the boiling treatment in the presence of hops, flavor and aroma components of hops can be efficiently boiled out. The amount of hops to be added, the method of addition (for example, addition in fractional times, etc.), and boiling conditions can be appropriately determined.

The broth (boiled saccharified liquid) obtained through the brewing process contains dregs such as protein produced by precipitation. Therefore, it is preferable to remove at least a part of solid content from the broth as a solid-liquid separation treatment step before the fermentation step. The solid-liquid separation process for removing solid components is generally performed by removing sediment using a tank called a whirl tank. The temperature of the soup stock at this time should just be 15 degreeC or more, and it generally carries out at about 50-100 degreeC. The broth (filtrate) from which dregs have been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. The broth after removing the dross may be directly used as a fermentation raw material liquid, or the liquid obtained by adjusting the removed broth to a desired extract concentration may be used as a fermentation raw material liquid.

Next, as a fermentation step, yeast is inoculated into the fermentation raw material liquid and fermented. The yeast used for fermentation is not specifically limited, Usually, it can select suitably from the yeast used for manufacture of alcoholic beverages, and can use it. It can be top-fermenting yeast or bottom-fermenting yeast, and it is preferably bottom-fermenting yeast in terms of easy application in large-scale brewing equipment.

Furthermore, as a wine storage process, the obtained fermented liquid is matured in a wine storage tank, stored at a low temperature of about 0°C, and stabilized, and then filtered as a filtration process to filter the aged fermented liquid , thereby removing yeast and proteins insoluble in the temperature range, and obtaining the target fermented beer-like sparkling beverage. The filtration treatment may be any method as long as the yeast can be removed by filtration, and examples thereof include diatomaceous earth filtration, filter filtration with a filter having an average pore diameter of about 0.4 to 0.6 μm, and the like. In addition, in order to obtain a desired alcohol concentration, it is also possible to add an appropriate amount of water to dilute before or after filtration. The obtained fermented beer-like sparkling beverage is usually bottled through a filling process and shipped as a product.

In addition, in the steps after the fermentation step using yeast, for example, by mixing with alcohol-containing distillate, fermented beer-like sparkling beverages corresponding to liqueurs in the Liquor Tax Law can be produced. The alcoholic distillate can be added before or after adding water to adjust the alcohol concentration. The alcohol-containing distillate to be added is preferably barley spirits because a fermented beer-like sparkling drink having a better barley feel can be produced.

Example

Next, examples and reference examples are shown, and the present invention will be described in more detail, but the present invention is not limited to the following examples and the like.

[Reference example 1]

The effect of adding steviol glycosides to non-fermented beer-like sparkling beverages was investigated. As steviol glycosides, stevia is treated with enzymes.

＜Manufacture of non-fermented beer-like sparkling beverages＞

First, a hop extract (product name: "CO2HopExtract", manufactured by Barth-Haas Group) of Herkules hops was prepared as a raw material.

In the raw water, the hop extract obtained by the boiling treatment was blended so that the iso-alpha acid content of the beverage became 0.02 g/L, and the caramel color was blended so that the final concentration of the beverage became 0.3 g/L. Phosphoric acid was blended so that the concentration became 0.50g/L, sodium citrate was blended so that the final concentration of the beverage became 0.35g/L, and beer flavor was blended so that the final concentration of the beverage became 0.8g/L. Beverage as a base drink.

Enzyme-treated stevia (trade name: "SK SWEET FZ", main component: stevioside and its enzyme-treated product (85% or more)) was blended with the base drink so that the final concentration in the drink became the amount described in Table 1 , while making non-fermented beer-like sparkling beverages.

Specifically, all the raw materials were mixed with raw material water to prepare a prepared liquid (primary raw material liquid) adjusted to 1 L. Next, carbon dioxide was blown into the liquid of the clarified primary raw material liquid, and it was dissolved so that the carbon dioxide became 2.9 gas volumes, thereby obtaining a non-fermented beer-like sparkling drink.

＜Sensory Evaluation＞

The sensory evaluation of the produced non-fermented beer-like sparkling beverage was conducted by 5 members of the beer professional panel. For the sweetness, astringency and beer-like properties of the beverage, the control sample (base beverage) was set as 3 points, and the Those who feel stronger than the control sample are set as 5 points, those who feel weaker than the control sample are set as 1 point, and the sensory evaluation is performed with five grades. The so-called beer-like property is to comprehensively judge whether it is close to beer. When there is a difference of 0.5 points or more compared with the control sample, the beverage is evaluated as being better than the control (has an improvement effect), and when there is a difference of 1 point or more, the beverage is evaluated as being significantly better than the control well (significant effect).

Table 1 shows the sensory evaluation results of each non-fermented beer-like sparkling beverage together with the compounding amount (mg/L) of the enzyme-treated stevia. In the evaluation column, the numerical values in parentheses indicate the number of people when there are a plurality of team members who performed the evaluation. As a result, in sample 1-2, the compounding amount of enzyme-treated stevia was 15 mg/L (the content of stevioside and its enzyme-treated product was in the range of 12.75 to 15 mg/L), and the compounding amount of enzyme-treated stevia was 30 mg/L ( The content of stevioside and its enzyme-treated product is in the range of 25.5-30 mg/L), the compounding amount of the enzyme-treated stevia is 50 mg/L (the content of stevioside and its enzyme-treated product is 42.5-50 mg/L) In samples 1-4 in the range of L), and in samples 1-5 in which the compounding amount of enzyme-treated stevia was 80 mg/L (the content of stevioside and its enzyme-treated product was in the range of 68-80 mg/L), with the substrate The beverage (control sample) had a stronger astringent taste and improved beer-like properties. On the other hand, in the non-fermented beer-like sparkling beverages of samples 1-6 in which the amount of enzyme-treated stevia was incorporated to be 120 mg/L, although the astringent taste was sufficient, sweetness as an off-flavor was strongly felt, and the beer-like property was relatively low. The control sample declined.

[Table 1]

[Reference example 2]

The effects on taste of non-fermented beer-like sparkling beverages were investigated by blending steviol glycosides, acesulfame potassium, or sucralose. As steviol glycoside, stevia was treated with the same enzyme as in Reference Example 1. The density|concentration of the high-intensity sweetener to mix|blend is adjusted so that sweetness may become the same level.

Specifically, in the base beverage used in Reference Example 1, enzyme-treated stevia (sweetness 180), acesulfame potassium (sweetness 200, three Rongyuan company), and sucralose (sweetness 600, manufactured by Sanrongyuan company), and non-fermented beer-like sparkling beverages were produced in the same manner as Reference Example 1.

In addition to using the sample 2-1 containing enzyme-treated stevia as a control sample, sensory evaluation of each non-fermented beer-like sparkling beverage produced was performed in the same manner as in Reference Example 1, and the obtained results were compared with Table 2 shows the amount (mg/L) of the high-intensity sweetener compounded in each drink. As a result, in the non-fermented beer-like sparkling beverages of sample 2-2 containing acesulfame potassium and sample 2-3 containing sucralose, although the sweetness was the same as that of sample 2-1 containing enzyme-treated stevia , but feel the heterogeneous sweetness, resulting in a decrease in beer-like properties, and in addition, the astringency also decreases. The reason for this is presumed to be that the sweetness of steviol glycosides is expressed later than that of acesulfame potassium or sucralose, and therefore, it competes with the unique bitterness of beer derived from isomerized hop extracts, so that it will not be perceived as an off-flavor sweetness, which contributes to the improvement of drinking taste and beer-like property.

[Table 2]

[Example 1]

In beer-like sparkling beverages containing steviol glycosides, polydextrose was further compounded, and the influence on taste was investigated. As steviol glycoside, the same enzyme-treated stevia as in Reference Example 1 was blended in the same amount (30 mg/L) as Sample 1-3 with the highest evaluation of beer-like properties in Reference Example 1.

Specifically, in the base beverage used in Reference Example 1, enzyme-treated stevia and polydextrose agent (product name: "Litesse HF", food Fiber purity: 95%, manufactured by Danisco Corporation), a non-fermented beer-like sparkling beverage was produced in the same manner as in Reference Example 1 except that. In "Polydextrose Concentration [g/L]" in Table 3, the upper row is the concentration of the polydextrose agent blended into the drink, and the lower row is the concentration of the polydextrose actually blended into the drink.

Except for the sample 3-1 containing only the enzyme-treated stevia as a control sample, sensory evaluation of each non-fermented beer-like sparkling beverage produced was carried out in the same manner as in Reference Example 1, and the obtained results were compared. shown in Table 3. As shown in Table 3, in the non-fermented beer-like sparkling beverages of samples 3-3 to 3-6 in which the amount of polydextrose blended was 4.75 g/L or more, the bitterness or sweetness was comparable to that of sample 3-1. There was not much difference in non-fermented beer-like sparkling beverages, but beer-like properties were improved, and further, the beer tasted mild according to the panelists' evaluations. In particular, in samples 3-3 to 3-5 where the amount of polydextrose blended was 4.75 to 19 g/L, the beer-like properties were remarkably improved. From these results, it was confirmed that beer-like properties can be improved by using steviol glycoside and polydextrose in combination.

[table 3]

Here, about each sample, the mildness was further sensory-evaluated. Here, "mild" is the opposite of sharp, referring to a smooth and consistent taste. Specifically, 5 members of the same professional beer group were compared with the control sample (sample 3-1), and those who were milder than the control sample were evaluated as "○", and those who were the same as the control sample were evaluated. It was "Δ", and those that were lower (=stimulating) than the control sample were evaluated as "x". Table 4 shows the number of panelists who evaluated each sample.

[Table 4]

sample 3-1 (control) 3-2 3-3 3-4 3-5 3-6 Gentle ○ (person) - 1 3 5 5 5 Mild △ (person) - 3 2 0 0 0 Mild × (person) - 1 0 0 0 0

As shown in Table 4, in the non-fermented beer-like sparkling beverages of samples 3-3 to 3-6 in which the amount of polydextrose blended was 4.75 g/L or more, more than half of the panelists judged it as mild. Based on the results, it is speculated that the beer-like properties of the non-fermented beer-like sparkling beverages of samples 3-3 to 3-6 were improved compared to sample 3-1 containing only the enzyme-treated stevia. In that: by polydextrose, the irritation is reduced, and the aroma is achieved in consistency, thereby achieving a beer-like consistency in taste. It is speculated that especially polydextrose improves the quality of astringent taste derived from steviol glycosides and imparts a moderate drinking texture derived from astringent taste, which also contributes to the improvement of beer-like properties. On the other hand, in the sample 3-6 with the blending amount of polydextrose being 38 g/L, the mildness was improved, but the beer-like property was decreased. Therefore, if it became too mild, the taste would become flat and undesired. tendency.

[Example 2]

It was investigated whether the improvement effect of the beer-like property by combining steviol glycoside and polydextrose can also be obtained by combining steviol glycoside and other water-soluble dietary fiber. As steviol glycoside, the same enzyme-treated stevia as in Reference Example 1 was blended in the same amount (30 mg/L) as Sample 1-3 with the highest evaluation of beer-like properties in Reference Example 1.

Specifically, in the base beverage used in Reference Example 1, enzyme-treated stevia and polydextrose agent (product name: "Litesse HF ", dietary fiber purity: 95%, manufactured by Danisco Corporation) or indigestible dextrin (product name: "E fiber", dietary fiber purity: 90%, manufactured by Matsutani Chemical Co., Ltd.) 1 The non-fermented beer-like sparkling beverage is produced in the same manner.

In the same manner as in Reference Example 1, sensory evaluation of the beer-like properties of each of the produced non-fermented beer-like sparkling beverages was performed except that the sample 4-1 containing enzyme-treated stevia was used as a control sample. In addition, the sensory evaluation of the mildness of each non-fermented beer-like sparkling beverage produced was performed in the same manner as in Reference Example 1 except that the sample 4-1 containing enzyme-treated stevia was used as a control sample. The results are shown in Table 5. As shown in Table 5, the non-fermented beer-like sparkling beverage of sample 4-2 containing indigestible dextrin was different from the non-fermented beer-like sparkling beverage of sample 4-3 containing polydextrose. , no improvement in mildness or beer-likeness was observed. From these results, it was confirmed that the effect of improving beer-like properties by combining steviol glycosides with steviol glycosides is an effect unique to the case where polydextrose, in particular, is added among water-soluble dietary fibers.

[table 5]

Claims (5)

1. A beer-like sparkling beverage comprising 10 to 80 mg/L of steviol glycoside and polydextrose. 2. The beer-like sparkling beverage according to claim 1, wherein the polydextrose content is 4 to 40 g/L. 3. The beer-like sparkling beverage according to claim 1 or 2, which is a non-fermented beverage. 4. The beer-like sparkling beverage according to any one of claims 1 to 3, wherein the steviol glycoside is obtained from stevioside, steviolbioside A, and their glycosyltransferase processed products One or more selected from the group formed. 5. The beer-like sparkling beverage according to any one of claims 1 to 4, characterized in that the alcohol content is less than 1.0%.